spaghetti cakes

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Food was the main priority at our wedding. Well, I guess you could say our priority was that our guests have a great time, and to me, that means eating and drinking well. :)

spaghetti recipe, recipes with pasta, recipes for pasta, spaghetti recipes, recipe for spaghetti

We didn’t have a sit-down meal, but instead had stations – each station had a few different items (salad, entree, sides) with lots of passed hors d’oeuvres. One of the sides that our catering planner strongly suggested was angel hair pasta cakes. She said that they were a big crowd-pleaser and while I thought it would go over well with kids, I really didn’t think adults would be into it. I cut the order way down, but somehow she convinced me to order more and I’m so glad we did. Everyone loved them. It was actually one of the only things I ate that night and even I thought they were delicious.

spaghetti recipe, recipes with pasta, recipes for pasta, spaghetti recipes, recipe for spaghetti

Sometimes the simplest foods are the best.

When you combine the pasta with an egg, some cream and parmesan, it bakes into portable little cups that can work as an appetizer, main meal or packed in a lunch. I served our spaghetti cakes with some roasted tomatoes (tomatoes + olive oil + s & p), but marinara or a drizzle of pesto would be delicious as well.

spaghetti recipe, recipes with pasta, recipes for pasta, spaghetti recipes, recipe for spaghetti

 

 

Spaghetti Cakes

by Emily Dingmann

Prep Time: 10 min

Cook Time: 30 min

 

Ingredients (6 appetizer portions)

  • 6 oz spaghetti
  • 2 cloves garlic
  • 1 egg
  • 2 Tbsp 1/2 & 1/2
  • 1/4 cup shredded parmesan cheese
  • salt & pepper
  • marinara or roasted tomatoes for serving

Instructions

Pre-heat oven to 350 degrees.

Cook pasta and garlic in boiling water until al dente, about 5-6 minutes.

Drain (but reserve a bit of the cooking water) and return to pot.

Whisk together egg and 1/2 & 1/2.

Add egg mixture and parmesan to pot, stirring to combine.

Spray muffin tin with cooking spray (only need 6 wells) and divide pasta mixture between the 6.

Bake for about 15-20 minutes, until cakes have set.

Serve with marinara sauce or roasted tomatoes and extra parmesan if desired.

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top uses for prepared pesto

(source)

Pesto is one of those staples that everyone should always have on-hand. It comes in handy for so many things and adds such fresh flavor to everything it meets!

While homemade pesto is usually better, I rely on prepared pesto from the store a lot. Here are some of the ways I use it:

  • Tossed with pasta (tortellini is my absolute favorite, but any pasta is good)
  • Spread on a tortilla, topped with a little cheese, rolled up and microwaved for 30 seconds
  • As a sauce for pizza
  • Thin with a bit of olive oil and serve with roasted vegetables
  • As a sandwich spread
  • On meat, chicken or fish
  • Blend into white bean dip
  • As a crostini topping with parmesan or goat cheese
  • Mixed into shredded chicken with a touch of mayo (recipe)
  • Tossed with a grain, topped with goat cheese crumbles

What is your favorite way to use pesto? 

restaurant: fresheast

I need to start this post by saying that I’m absolutely in love with the food here in LA.

I know, we’ve only been here a month.

I haven’t even spent a week at our new place, and yet, so quickly I’ve fallen in love with hills, the endless streets with amazing restaurants, and sun every day. (Ok, today was actually cloudy, but still 70 degrees.)

Yesterday I had lunch at fresheast with Juliana, who handles their PR, and now I’ve got another great restaurant to add into the rotation. Not as though I really need another one, but this one is in our hood. :)  I’m not sure if I should even admit this, but as I write this post, I’m here again.

Yes, you read that right, for the second time today. We’ve been trying to find a place that has wifi (still no internet at home) and something to drink. And I’m not talking about coffee. So when Juliana mentioned that they have wifi and happy hour and I mentioned that to the Taster – it was a done deal. Along with our wine we had an avocado roll (avocado, sun dried tomatoes, rolled in egg roll paper and pan fried) that we wouldn’t order again. In the Tasters words, “I’m just not sure the flavors work.”

What a food snob, sounds like a Top Chef judge! ;) But back to lunch…

Fresheast is a fast casual, asian fusion restaurant featuring cuisines from China, India, Thailand, Japan and Korea. They are committed to health and sustainability and believe that food can be flavorful and healthy (just like me!) – they also source produce locally, use natural meats and seafood, recycled packaging, utensils and create their amazing food without msg, refined sugars, butter, nuts or artificial sweeteners.

Which is all amazing. But for me, a restaurant has to deliver good food for me to come back. Thankfully, fresheast can deliver on all of their claims. Their food is flavorful, fresh and exciting and I love that you can customize any of the bowls, noodles or sandwiches depending on what meat or protein you want and what it is served on.

I started with the fresheast juice, made from orange, lemon, apple, cucumber, spinach, kale and red beets. The color was a beautiful deep magenta and although I’ve always been hesitant to juice beets, and kale for that matter, it didn’t taste “earthy” at all. :)

Then the food started coming.

First was the spicy garlic noodles. Super flavorful and loaded with vegetables like zucchini, carrots and broccoli, I was a fan, although was feeling a little bad after my paleo day yesterday. Oops. The Taster was an even bigger fan and I scored major brownie points when I brought leftovers for him. These noodles just might be the reason he was so eager to come back…

Next was the 5 spice salmon, the seasoning on this was spot-on and the salmon was crisp, just how I like it. I loved the beautiful presentation and large portions of all of the components – protein, whole grain and vegetable.

My absolute favorite of the day though, was the Mongolian Beef Bowl, served with brown rice. The beef was so flavorful, and served up with lots of veggies and brown rice. I don’t think I could ask for a more ideal plate of food. Juliana was sweet enough to let me take those leftovers home too and I had to use all of my will-power to not devour all of the meat morsels. Quite honestly, my will-power wasn’t that strong.

Thank you fresheast for an amazing meal.

I still can’t believe I live in this city…

fresheast

8951 Santa Monica Blvd

West Hollywood, CA 90069

310.859.9989

www.fresheast.com

labor day weekend eats

Please tell me that summer isn’t over!

If it must come to an end, I can’t think of a better way to enjoy the long weekend than celebrating with friends; sitting by the pool and sipping cocktails. Oh and of course, eating amazing foods.

 

Labor Day Weekend Eats

Snacks & Starters: 

Main: 

Sides: 

Cocktails/Desserts: 

Add your favorite links/ideas below!